No pasta is required for this chickpea arrabiata. A can of crushed tomatoes and crushed red pepper flakes are the base for this spicy sauce.
When you have a 5-year old you end up at a lot of red sauce, old school Italian restaurants.
Our little guy is a big fan of carbs. His favorites are pasta and pizza.
That limits our options dining out. We have to make him happy before mom and dad.
But I’m not complaining. We love pasta and pizza, too!
Plus we’ve figured out that a notebook and crayons keep him entertained through an entire meal.
I don’t always order a giant plate of pasta when we go to these places, but when I do have a noodle craving, I always pick the same thing.
Spicy penne arrabiata is my dish of choice. I love the heat. The spicier sauce the better!
I think that’s why we go through so many red pepper flakes at home. Both my husband and I like to sprinkle them in sauce or on pasta with just garlic and olive oil.
It’s amazing how a mere pinch of those potent flakes adds a big punch of heat to pretty much anything.
With all the cold weather in the last few weeks, we’ve been staying in rather than going out to eat.
I made my own chickpea arrabiata with a can of crushed tomatoes, onions, garlic and of course, lots of red pepper flakes.
There was a box of penne in our pantry, but I wanted to make my version healthier. I decided to skip the pasta.
When the sauce was almost finished simmering, I stirred in chickpeas and kale.
At first I started to second-guess my decision. I was tempted to add noodles, but the sauce didn’t need them. This chickpea arrabiata was filling enough on its own.
I ate it in a bowl and even spooned it onto crusty bread with grated Parmesan on top. On my to-do list this week, is to make more sauce!
No pasta is required for this chickpea arrabiata. A can of crushed tomatoes and crushed red pepper flakes are the base for this spicy sauce.
I think it easy to prépare sound délicieux.